Vegan Pasta Primavera Salad Recipe

About this recipe

A vibrant and refreshing no-bake pasta salad featuring tricolor rotini, fresh vegetables, and a zesty vegan dressing. Perfect for a quick and satisfying dinner solution.

Ingredients

• 100 g Broccoli Florets
• 200 g Orange Carrot (Gajar)
• 200 g Cherry Tomatoes
• 5Ltr Vittorio Pomace Olive Oil
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 400 g Wickedgud 2X Fiber Penne Pasta | No Maida | Durum Wheat Semolina | Brown Rice | Healthy Diet Pasta
• 16 g Orika Oregano
• 150 g Spring Onion (Kandychi Path)
• 200 g Catch Sprinklers Iodisedtable Salt
• 50 g Catch Black Pepper Grinder

Instructions

1. 1. Cook 2 cups of penne pasta according to package instructions. Drain and rinse with cold water to cool, then set aside.
2. 2. In a large bowl, combine 2 cups of broccoli florets, 1 cup of sliced carrots, 1 cup of quartered cherry tomatoes, and 1/4 cup of finely chopped spring onion.
3. 3. In a separate small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and freshly ground black pepper to taste.
4. 4. Pour the dressing over the pasta and vegetables. Toss everything together until well coated.
5. 5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled.